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Dairy-free peppermint bread that has a delicate peppermint flavor, white chocolate chips swirled throughout, and peppermint candy cane crumbles on top. This bread would be perfect for a Christmas Eve treat or a Christmas morning breakfast!
I don’t have a dairy allergy, but I do choose to limit our dairy intake. We drink almond milk on a daily basis, and I only use milk or cheese when I absolutely can’t replace it in a recipe. Creating a dairy-free holiday recipe has been on my to-do list for a while now.
One of my favorite baking tricks is to add greek yogurt to my dessert or quick bread, because it makes it super moist. Who wants dry bread? Not me! So, I was very excited to find that Silk has a dairy-free yogurt available. It would be the perfect replacement for the greek yogurt in my bread recipes!
I haven’t started my holiday baking just yet, but this was a great practice round for a new recipe that I’m sure everyone will love! Travis sure loved it, he’s my #1 taste tester. He couldn’t even tell the peppermint bread is dairy free. It’s moist, full of peppermint flavor and he loved the dairy-free white chocolate chips swirled throughout.
Don’t you love the candy cane crumble on top? It’s so festive! Just make sure you crush the candy canes small enough so you have little bits. You don’t want to bite into the bread and get a huge chunk of candy cane, you just want the essence of peppermint with a little crunch.
Do you like to give homemade baked goods as gifts? I feel like it shows that you put a lot of effort and thought into it. I don’t really know my neighbors or postman well enough to pick out a personal gift for them, but I know they would enjoy a sweet treat! I know my mom will too!
After the peppermint bread and icing has fully cooled, wrap it in plastic wrap or a decorative holiday cellophane bag. I like to tie a pretty ribbon around the bread, top with a bow, and add a handmade gift tag. You can print these gift tags to cut out, and use on your own holiday baked goods. Happy baking!
White Chocolate Peppermint Bread
Peppermint Bread -
- 1 1/2 cups confectioners sugar
- 4 Tbsp unsweetened almond milk (or water)
- 2 tsp vanilla extract
- Preheat the oven to 350 degrees and grease a loaf pan.
- Combine coconut oil and sugar to a mixer and blend until smooth. Add eggs, dairy-free yogurt, peppermint extract, and applesauce. Mix well.
- In a separate bowl, combine flour, baking powder, and salt. Slowly add the dry to the wet bowl while the mixer is stirring on medium speed. Mix until combined.
- Stir in 2 crushed candy canes and white chocolate chips. Pour the mixture into the greased loaf pan. Bake for 50-55 minutes. Check the center with a toothpick, when it comes out clean it's done!
- Check the bread with a toothpick, remove from oven. Let cool for 10 minutes, remove from pan and finish cooling on a wire rack for 15 minutes.
- Whisk together confectioners sugar, almond milk, vanilla extract, and a pinch of salt. Poke holes all over the loaf, and pour half the glaze over the bread. Let the glaze harden for 5 minutes and then pour the rest of the glaze over the bread. Immediately sprinkle 2 crushed candy canes over the icing while it's still soft. Let the bread cool completely.